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Homemade Mac and Cheese

Macaroni and cheese is such a comfort food for all ages! It is by far my boy’s favourite lunch option. When we changed their diet to exclude dairy I was sad to have this favourite dish go by the wayside. But the reality is that dairy free mac and cheese is not that difficult. Here is the original recipe with dairy free alternates listed, and an extra boost of nutrition I like to add.

Original Recipe 


2 cups uncooked whole wheat macaroni

3 Tbsp. non-hydrogenated margarine

3 Tbsp. unbleached white flour

1.5 cups milk (this can be cow’s milk, goat milk, soy milk, almond milk, or cashew milk)

1.5 cups cheddar cheese, shredded (I use Daiya shredded cheddar for the dairy free version.)

1/2 cup mozzarella cheese, shredded (I use Daiya shredded mozzerella for the dairy free version.)

Optuonal: 1/2 cup mashed sweet potatoes (peel 1 sweet potato, dice it, bake at 375 for 45 minutes, then mash)


1. Cook macaroni.
2. Melt margarine in a saucepan then add flour and milk.  Heat over medium (to medium high) and stir continuously until thickened.  Stir cheeses (and mashed sweet potato) into white sauce until the cheese melts.
4. Fold in macaroni.
5. Put into greased casserole dish. Cover with glass lid or aluminum foil and bake at 350 for 30 minutes.
Hope this easy recipe is a crowd pleaser in your home too!
Until next time, stay healthy!

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